Healthy Mini Chicken Meatball Soup Recipe

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This mini chicken meatball soup with barley tastes similar to an Italian Wedding Soup, but is much more hearty, healthy, and flavorful! It’s a simple, comforting, and balanced dish the kids will enjoy, too!

Bird's eye view of chicken meatball soup in a bowl with a spoon in it.

Healthy Chicken Meatball Soup Recipe

I have to admit…we are totally soup people. Soup is basically the ultimate comfort food, plus it can be a complete meal in a bowl with all the protein, grains, and vegetables in one. Not to mention, it’s the original one pot meal!

We’re also big fans of meatballs, so this easy homemade chicken meatball soup has become a really popular option on the menu. It resembles an Italian wedding soup, but is even healthier, and the whole family always devours it!

The mini chicken meatballs are especially fun for kids and the fiber-rich barley and veggies make it really satisfying. Perfect for those cooler days!

For more tasty soups, be sure to try my Healthy Chicken Potato Soup and Healthy Chicken Noodle Soup Recipe too!

A spoon in a bowl of the chicken meatball barley soup.

Why We Love this Chicken Meatball Barley Soup

One serving contains 30 grams of protein and 8 grams of fiber to keep you feeling satisfied for hours
Rich in soluble fiber, which can help to fill you up and also assist in lowering cholesterol too.
Make it once and reheat all week (or freeze the extras for later!)
The mini meatballs are the perfect size for little mouths and kids won’t even notice they’re eating a bunch of veggies!

Ingredient Notes

Ingredients for the chicken meatball soup on marble background with labels.

Chicken Meatball Ingredients

Chicken: Use extra lean ground chicken or try ground turkey to make turkey meatballs.
Egg: To bind the ingredients together. You can leave it out if you require the recipe to be egg-free.
Seasonings: Garlic, oregano, parsley, salt and pepper add plenty of flavor quickly. You could also try using Italian seasoning instead of thyme.
Almond Flour: I love using almond flour in meatballs as it lends a delicious flavor and texture and also adds in some extra healthy fats. You can also sub in panko or your favorite type of breadcrumbs.
Parmesan: Use freshly grated parmesan for the best flavor. Pre-grated can be quite dry and may result in a grainy texture.

For the Soup

Vegetables: Load up on aromatic vegetables, like onion, carrots, and celery, to keep this soup simple and kid-friendly. Mushrooms, kale, and spinach are lovely, too!
Seasonings: Keep it simple with thyme, salt, and black pepper.
Chicken broth: I use a low sodium chicken broth to reduce the sodium content. If you use regular store-bought chicken stock, then adjust the added salt. You can also use homemade chicken stock, bone broth or vegetable stock if preferred.
Barley: Barley is a fiber-rich grain that tastes great in soups. It soaks up the flavors from the soup and makes it extra hearty. Need an alternative? Use any small pasta (like ditalini or pastina), quinoa, or Israeli couscous.

Step-by-Step Instructions

How to Mini Chicken Meatballs for Soup

Chicken meatball mixture in a glass bowl with a spoon.

Mini meatballs on a baking sheet ready to be baked.

Step 1 – Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Step 2 – In a large bowl, combine all of the ingredients for the meatballs.
Step 3 – Form meat mixture into balls approximately 1/2 inch in diameter. You can also use a small ice cream scoop. The mixture should make about 35-40 mini meatballs.
Step 4 – Place on baking sheet in a single layer and bake for 20 minutes.

How to Make Chicken Meatball Vegetable Soup

Celery, carrots and onion in a pot with a wooden spoon.

Broth added to the pot with the vegetables.

Step 5 – Meanwhile, heat oil in a large pot or large Dutch oven over medium-high heat. Add onion, carrots, celery, and thyme. Cook until fragrant and starting to soften, about 3 to 4 minutes.
Step 6 – Add chicken broth and bring to a boil.
Step 7 – Add the barley and lower to a simmer for 25 minutes. Stir every once in a while to prevent the barley from sticking to the bottom of the pot.
Step 8 – Add the meatballs and cook for an additional 5 minutes. Season with salt and pepper, to taste. Garnish with freshly grated parmesan cheese, if desired.

Expert Tips

For kids – I like to slice the carrots and then quarter them so that they’re smaller and easier to chew.

I generally make mini meatballs for this soup to make it more kid-friendly, however you can make the meatballs larger (form into approximately 2-inch meatballs) if preferred.

Meal prep – To save on prep time, make up multiple batches of the meatballs in advance and freeze for later. When ready to make the soup, add the frozen meatballs at the same time you add the barley to allow them time to thaw.

We like to freeze this soup in these Souper Cubes for individual portions that can be easily served as a quick and easy lunch or dinner when pressed for time!

A wooden spoon digging into to a pot of meatball barley soup.

Storage & Reheating Guidelines

Note: If you let the soup sit for a few hours, you’ll notice that the barley absorbs quite a bit of broth. You may wish to add more broth to the soup, especially if consuming as leftovers. Alternatively, if cooking this soup in advance, you can cook the barley separately and add it just before serving.

Refrigerator: This is a cook-once-eat-all-week kind of recipe. To keep it fresh, cool to room temperature, then refrigerate in an airtight container for up to 4 days.

Freezer: This chicken meatball soup is great for freezer meals. Let the cooked soup cool and store in an airtight container. It will keep well for up to 3 months. Thaw the soup in the fridge overnight before reheating.

To reheat: Reheat this soup on a medium heat in a pot on the stovetop or microwave for several minutes. Barley is quite absorbent, so you may want to add in a little extra stock or water to loosen it back up. Take care to only reheat the chicken meatballs once.

Recipe FAQs

What type of barley should I use?

You can use either pearl or pot barley for this soup. They taste pretty much the same, however, their nutritional benefits and cooking times do vary slightly.

Pot barley only has the outer husk removed, making it a higher fiber more nutritious option, but it does take longer to cook. Pearl barley tends to be more refined since it’s both husked and polished, but requires a shorter cooking time. It’s a personal preference which barley you choose to use for this soup.

Does barley get mushy in soup?

If you plan to make barley soup ahead of time, I recommend cooking the barley separately and then adding it in right before serving. It tends to absorb the liquid as it sits, which can result in a slightly mushy texture. To avoid this, make the recipe as stated, but omit the barley until serving time.

Overhead shot of a spoon in a bowl of mini chicken meatball soup.

Serving Suggestions

This ground chicken meatball soup is one hearty and filling meal all by itself. It’s also great served with some crusty bread or crackers, or paired along with one of these vegetable sides or salads:

Recipe Variations

Protein: Instead of ground chicken, you can also use ground turkey, beef, pork or sausage.
Herbs and spices: Top with other fresh herbs like fresh basil or a sprinkle of red pepper flakes for a kick.
For zesty flavor: Add a squeeze of lemon juice and/or lemon zest to the broth.
To make vegetarian: Add white beans or lentils instead of meatballs.
To make gluten-free: Use quinoa or gluten-free pasta instead of barley.
Add parmesan: Add a parmesan rind to the pot while the soup is cooking. So good!

More Healthy Soup Recipes

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Mini chicken meatball soup with pearl barley, vegetables and fresh herbs.

Course Main Course, Soup